While I was working on the Vegan Soul Kitchen soundtrack about which I posted yesterday, I discovered some incredible music. This brought me great joy, as discovering incredible music is way up there on my list of things that I love, right beside delicious vegan food.
On page 87, I discovered that there is a song called “Turnip’s Big Move”. It is featured in concert with a recipe for “Roasted Turnips and Shallots with Turnip Greens Soup”. The recipe looked absolutely delicious, in and of itself, but honestly…I really just could not resist trying a recipe that went along with a song called “Turnip’s Big Move”. And I hadn’t even heard the song yet!
Well, the song is amazing, just in case you were curious, and it meant that I absolutely had to add turnips and shallots to my grocery list this week so I could try out this soup.
I was a little dismayed to find that the turnips on sale were bald.
I considered buying turnip greens separately, but I almost felt like I would be violating some law of vegan Kashrut to cook my turnips with greens from…some other turnips. I didn’t have to worry about that, though, because there were no turnip greens to be found! So I decided to use spinach, instead.
When I got home, I unloaded the groceries and hit “play” on “Turnip’s Big Move”.
One of my turnips had a big move, indeed.
It fucking carved itself a face.
I decided I better act quickly before this crazy-ass turnip made rainbow soup out of me.
I preheated the oven to 400F. Then I diced up my turnips into bite-sized pieces. I chopped up about 3 shallots, too, though next time I think I will use more. I tossed them in a bowl with a teaspoon of olive oil and a pinch of salt, then lay them out on a sheet of aluminum foil atop a baking tray. I roasted them in the oven for 1 hour.
The recipe called for 3 cloves of garlic. My rule for garlic is that I always double the amount given in any recipe, which defies conventional cooking wisdom (you can always add more, but you can’t take it away once you’ve added it) and replaces it with my own wisdom (too much garlic is better than not enough). So I used 5 cloves (two of which were enormous). I sauteed them in olive oil in my large saucepan, then added a couple BIG handfuls of spinach and a pinch of salt, stirring until the spinach was all cooked down. I didn’t have any prepared broth or stock on hand, so I added 6 cups of water and 1 bouillion cube. (The cubes I use are supposed to be 1 cube : 2 cups of water, but that’s way too salty for me, so I do 1 cube : 6 cups.) I added a few pinches of thyme and rosemary, and shook in some cayenne hot sauce (you could just use cayenne, but I’m not going to buy any cayenne powder until I use up this hot sauce!)
When the timer rang on the oven, I removed the baking tray and added the roasted turnips and shallots to the pot. I added some more rosemary, a heaping tablespoonful of nutritional yeast, and black pepper. I turned up the heat, bringing it to a boil, then reduced it to a simmer and let it hang out like that for about 5 minutes.
I had never cooked with turnips before, so this was very exciting! It came out really well! I would definitely make this again. It was very easy to make, too.